Ingredients
Scale
- 4 large ripe peaches (about 2 lbs), washed and sliced into 1/2-inch wedges (skin on or peeled)
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional, for extra depth)
Instructions
- Prep Your Peaches: First things first, get those peaches ready! Wash them well, then slice them into about 1/2-inch thick wedges. I usually leave the skin on for a bit of texture and ease, but if you prefer them peeled, go for it! Just try to keep them uniform so they cook evenly. I remember one time I sliced some super thin and others chunky, and I ended up with mushy bits and crunchy bits all in one pan. Not ideal, trust me!
- Melt the Butter: Grab a good, sturdy skillet—cast iron is my personal favorite for these Southern Fried Peaches. Place it over medium heat and melt your unsalted butter. Watch it closely! You want it to get nice and bubbly, maybe even slightly browned, but not burnt. That browned butter adds a nutty depth that really takes this dish up a notch. This is where I always get distracted by the smell and have to remind myself to keep stirring!
- Add the Peaches: Once the butter is melted and fragrant, carefully add your peach slices to the skillet. Try to spread them out in a single layer if you can; this helps them get a nice sear. Don’t overcrowd the pan, or they’ll steam instead of fry. If your skillet is on the smaller side, you might need to do this in two batches. Give them a minute or two to start softening before moving on. You’ll start to smell that sweet peach aroma mixing with the butter—it’s divine!
- Sweeten and Spice Your Southern Fried Peaches: Now for the magic! Sprinkle the light brown sugar, ground cinnamon, and that tiny pinch of sea salt over the peaches. Give everything a gentle stir to coat all those beautiful slices. The sugar will start to melt and combine with the butter and peach juices, creating a luscious, syrupy sauce. Keep the heat at medium, allowing it all to simmer gently. This is where the flavors really meld, creating truly special Southern Fried Peaches.
- Simmer to Perfection: Let the peaches simmer in that glorious sauce for about 5-7 minutes, stirring occasionally. You’re looking for the peaches to be tender but still hold their shape. They shouldn’t be mushy! The sauce should thicken slightly and become glossy. Towards the end, stir in the vanilla extract, and if you’re using it, that splash of bourbon. I always taste a tiny bit at this stage to see if it needs a little more cinnamon—sometimes it does!
- Serve Your Southern Fried Peaches: Once your peaches are tender and coated in that rich, buttery syrup, they’re ready! Remove the skillet from the heat. The aroma filling your kitchen will be incredible. These Southern Fried Peaches are best served warm, straight from the pan. The peaches should be soft, sweet, and bursting with flavor, with a beautiful golden-brown sheen from the caramelization. They’re a simple joy!
Notes
- Using ripe but firm peaches is key to avoiding mushy results.
- Leftover fried peaches keep well in the fridge for 3-4 days in an airtight container.
- If you don’t have brown sugar, granulated sugar works, though brown sugar adds more depth.
- A scoop of vanilla ice cream with warm Southern Fried Peaches is a non-negotiable treat for me!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Cuisine: Southern American
Nutrition
- Calories: 250
- Protein: 2g